Left Over Make Over Turkey Pot Pie
Transform your holiday leftovers into comfort food perfection with this Left Over Make Over Turkey Pot Pie recipe! Featuring tender, shredded turkey nestled in a creamy, herb-infused sauce made from turkey stock and milk, this dish brings a warm, homemade touch to any table. Packed with colorful mixed vegetables and encased in a flaky golden crust, this easy pot pie is a delicious way to reclaim your fridge space while minimizing food waste. Perfectly seasoned with thyme, garlic powder, and a hint of black pepper, it’s a hearty family favorite that can be ready in just an hour. Whether you're using Thanksgiving leftovers or craving a cozy weeknight dinner, this turkey pot pie recipe is the ultimate comfort meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or diced)
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 2 cups Turkey or chicken stock
- 1 cup Whole milk (or cream for a richer filling)
- 1.5 cups Frozen mixed vegetables (like peas, carrots, and corn)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder (optional)
- 0.5 teaspoons Dried thyme
- 2 Ready-to-use pie crusts (top and bottom crusts)
- 1 Egg (beaten, for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat.
Stir in the flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually whisk in the turkey or chicken stock and milk, ensuring there are no lumps. Bring the mixture to a gentle boil, stirring frequently, until thickened.
Add the salt, black pepper, garlic powder (if using), and dried thyme to the sauce.
Stir in the shredded or diced turkey and frozen mixed vegetables, and remove the mixture from heat. Set it aside to cool slightly.
Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess around the edges.
Pour the turkey and vegetable filling into the prepared pie dish.
Roll out the second pie crust and place it over the filling. Seal the edges by crimping them with a fork or your fingers.
Cut a few small slits in the top crust to allow steam to escape during baking.
Brush the top crust with the beaten egg to achieve a golden finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and let it rest for 5-10 minutes before serving.
Slice and enjoy your Left Over Make Over Turkey Pot Pie!
Nutrition Facts
Calories |
2725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 4274 mg | 186% | |
| Total Carbohydrate | 179.6 g | 65% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 32.8 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 515 mg | 40% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2479 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
